I love chia puddings in the warmer weather, eating them for breakfast throughout summer and early autumn with fresh fruit and yoghurt. But now that we are having cooler mornings, I have been layering them with warm fruit compotes instead – what feels like an indulgence but is actually deceptively healthy!
In this version you’ll find a creamy peanut butter chia pudding, topped with a warm banana caramel – sweetened with maple syrup and coconut sugar. It’s flavour is reminiscent of banoffee pie (which you may remember I’ve made before), which can only be a good thing! Serve as it is for a delicious and wholesome breakfast, or with the adorning toppings for a decadent breakfast or dessert.
You can make the chia base the night before, and just make the banana caramel when you’re ready to serve it. That said, you can also make the caramel the night before too, and assemble it for a cold, make-ahead breakfast. I love the warm caramel during the colder months, but I’m sure it’d go down a treat as a cold pudding in the summer heat. Xx
Warm Banoffee Chia Parfait
You can serve this warm as written below, or prepare caramel the night before for a cold breakfast. Make sure you whisk the chia well to prevent lumps. Chia comes in black or white, I’ve used white here but you can use either. Feel free to use almond butter if you’re peanut averse. Serve as is for a delicious and wholesome breakfast, or with the adorning toppings for a decadent breakfast or dessert.
Prep time: 7 min
Cook time: 5 min
Rest time: 35 min or overnight
Warm Banoffee Chia Parfait
1 tbls natural peanut butter (or almond butter)
3 tsp maple syrup (+ more to serve)
1 tsp vanilla extract
310ml | 1 + 1/4 cups unsweetened almond milk
40g | 1/4 cup chia seeds
110g | 1 large ripe banana
2 tbls | 35g coconut sugar
a pinch of sea salt
a small squeeze of lemon juice
Thick or whipped coconut cream, sliced banana, walnuts, cacao powder or grated chocolate, to serve (optional)
In a small bowl, use a fork to mash the peanut butter with 1 tsp of the maple syrup and the vanilla. Once combined, slowly whisk in 1 cup of the almond milk, little by little, blending well. Add the chia seeds and whisk them together continuously for 1 min – you will see it start to thicken slightly. Leave it to sit for 5 min before whisking again to break up any lumps. Divide the chia mixture between two glasses or jars and then leave them for 30 min to fully absorb the liquid (You can also leave them overnight in the fridge at this stage too, if desired).
Meanwhile, make the banana caramel by mashing the banana with the remaining almond milk in a small saucepan – some lumps are okay. Add the coconut sugar, remaining maple syrup and salt, and bring to a boil over high heat. Lower to a simmer and cook, stirring continuously, till the caramel has thickened and become a deep golden brown – about 5 min. The fragrance will change from that of raw banana to sweet caramelised banana. Add a splash of lemon juice and stir through.
To assemble the parfaits – pour the warm banana caramel over the chia layer and serve as is, or top with fresh banana, whipped or thick coconut cream, walnuts, chocolate, and an extra drizzle of maple syrup – if desired.
Will keep airtight and refrigerated for up to 5 days.